Have you always been super-curious about what goes on behind-the-scenes at some of the biggest food publications in the U.S.?

I'm a sucker for any peek into how something is made, whether it's a chocolate maker, vodka distillery, local urbanfarm, or major publication that I regularly read. So I was thrilled to join in a tour this week that Cookbook Create organized for Internet Week, at the test kitchens and offices of Bon Appetit, The Daily Meal, and Food52. And hearing about the different recipe testing, writing and publishing processes from their editors. Check out the post with plenty of photos on my other site, Brooklyn Atlas!

For the last few weeks I've been switching over my morning caffeinated beverages from hot to cold. For the mornings when I'm groggier than usual and in dire need of caffeine, I'll do cold brew coffee instead of hot. And for the rest of the time, when I'm already pretty functional, I'll make a nice iced matcha latte in place of hot green tea.

As someone who's not a fan of the coffee chains that sell overly sweetened iced matcha lattes, I like making them at home much better. It's really pretty simple. And all you really need is some matcha powder, agave nectar or honey, almond or soy milk, hot water, and ice.

If you've never made drinks with green tea powder before, you're in for a treat. It has a more concentrated earthy flavor than bagged or even whole leaf green tea that you would normally buy in the US. You can get matcha powder at many Japanese markets or online at places like Matcha Source and Amazon. (In addition to matcha lattes, you can use the powder for desserts, such as green tea cookies and matcha pound cake.)

If you like making pizza at home and want a quick method that doesn't include fussing with pizza dough, this is a great recipe to try.

I first met Chitra from The ABCD's of Cooking in the winter of last year at a food blogger potluck. Since then, we've become good friends, and I've become a big fan of her blog, which specializes in Indian vegetarian cooking. What I love is that in addition to writing about traditional North and South Indian food, she's also plenty creative when it comes to fixing up newdishes with Indian spices and other ingredients.

Like this breakfast pizza using naan as a base. I had it bookmarked for months before finally trying it yesterday. And of course, like many recipes, it was one that I should have made much sooner.

In April, I taught a couple of seasonal cooking classes at ICE and Haven's Kitchen that focused on pairing Asian techniques with in-season local spring. The classes were quite a hit! So I thought I'd share some of the recipes we did in the round-up below, plus a few extras from Appetite for China and its sister blog Brooklyn Atlas.

(And even though I have my own Thai basil plant growing on the windowsill, it's good to know that starting now there are big bunches available at the farmer's markets, in case I plan on whipping up a big Thai feast.)

Here are ten of my favorites for this season. What are some Asian dishes you like to make with spring produce?

Many of you loved the easy mapo tofu recipe I first posted in March 2008. Since then, I've taught the dish many times in cooking classes, which allowed me to revise it here and streamlined the process. After all these years, it's still a crowd-pleaser. Make it for one of those nights when you want a quick main dish that's packed with flavor! And if you're looking for a similar dish with noodles, try my Mapo Tofu Ramen.

(P.S. The original post is still here for posterity's sake, but I no longer live in China.)

If I had to make a list of my top favorite comfort foods of all time, mapo tofu would be among the top 10. I almost always order it at Sichuan restaurants, despite that voice in my head pushing me to try something new. But the craving is too hard to resist. Thinking about the spicy thick sauce that wraps sublimely around white rice, and the soft tofu contrasting with the slightly crispy pork, makes me surrender to the tried-and-true.

Yu Chou basil coconut curry from July's Tangra. Our next dinner will be Aug 23 at 61 Local and tix now available at tangrasummeraug2015.eventbrite.com 🍅🍠🍑🌽🍆 pic reframed from @chitra

Icy cold raspberry smoothie, so needed for today ☀️

Love this mini print by @jordangraceowens. Going onto office wall ❤️

Dumpling totes finally back in stock! Fulfilling pre-orders now...nab yours for summer beaching, farmers market-ing, an picnicking before they sell out again ☀️👙🍑🍇🍉

Cold sesame noodles, perfect for summer. Learn to make the perfect version & many other dishes in my online class with #Craftsy. This week use this link for $10 off www.craftsy.com/ext/DianaKuan_5211_D

Visiting the Society of Illustrators. Love this piece done with merlot, ink, & gouache. Must start drawing more with wine. 🍷✒️🎨

Two months ago I traveled to Denver to film an online class series with #Craftsy. It was the perfect project for reaching & teaching techniques to home cooks outside of NY. Today I'm excited to announce Chinese Takeout Favorites just launched! And you can also use this link for exclusive $20 (50%!) off this week. Enjoy! www.craftsy/ext/DianaKuan_5211_H